PROBLEM TO BE SOLVED: To solve problems in which crabs and shrimps are stocked in large amounts and sequentially smoked in order to provide high-quality smoked shrimps and crabs at low price, however the quality of the crabs and shrimps waiting for smoking is rapidly deteriorated even while smoking, then it seems that a portion being not used immediately is refrigerated and saved, but as a practical matter, black discoloration peculiar to the shrimps and crabs is generated by freezing.SOLUTION: For the purpose of providing smoked crabs that are tasty and can be produced at low cost while leaving original taste and flavor of the crabs, the present invention includes step (S1) of previously boiling the shucked shellfish of the crabs, step (S2) of smoking this shucked shellfish boiled thereafter, and step (S3) of performing the smoking at least until extending over the whole in the surface of the shucked shellfish. Consequently, the smoked crabs 1 of the shucked shellfish of the crabs having a charring surface 2 are obtained.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】 高級なエビ・カニの燻製を低価格で提供すべく、カニ・エビを大量に仕入れて順次燻製にして行くのであるが、燻製している間にも燻製を待つカニ・エビの品質が急速に劣化してしまう。そこで今すぐには使わない分を冷凍してこれを保存すれば良いように思われるのであるが、実際には冷凍によってエビ・カニ特有の黒変を生じてしまう。【解決手段】 カニ本来の舌触りや風味を残しつつも味が良く低コストで製造可能な燻製の提供を目的として、この発明ではカニの剥き身を予めボイルする工程(S1)の後に、このボイルした剥き身を燻製する工程(S2)を、少なくとも燻煙が剥き身の表面の全体に亘るまで行う(S3)ようにして、炭化表面2を有するカニの剥き身の燻製1を得る。【選択図】図1
